Mini Rosemary Shortbread – Recipe! Image 1
Cookies, Love

Mini Rosemary Shortbread – Recipe!

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Mini Rosemary Shortbread — a super buttery bite of a cookie infused with rosemary for a hint of the season ahead.

Making shortbread is a fairly simple task and it all starts with good butter.  Whipping butter in a stand mixer with some confectioner’s sugar until light and airy is how it all begins.  All-purpose flour, salt and a big dose of freshly chopped rosemary make these cookies super special — something that will take you through the holidays.  Bake them in a moderate oven until golden on the bottom, yet still tender on top.

I enjoy giving them away as gifts, but they are pretty tasty served on a tray at a cookie swap or other celebration.  These cookies make the best three-bite treat without being overly sweet.  They’ll melt on your tongue and enhance your palate in a beautiful way.

Mini Rosemary Shortbread – Recipe! Image 2


16 tablespoons good butter

1 cup confectioner’s sugar

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon chopped rosemary

(Makes about 36 Mini Cookies)

Mini Rosemary Shortbread – Recipe! Image 3

To Prepare:

  1. In a stand mixer or large bowl, whip together butter and sugar until light and creamy, about 4 minutes.
  2. Add flour and salt and mix on low until dough just begins to come together.  Add rosemary and mix for 30 seconds.
  3. Place dough in a sealed container in the refrigerator for 3 hours, up to overnight.
  4. Preheat oven to 325 degrees.  Using a small scoop, dollop dough onto parchment lined baking sheet.
  5. Bake for 15-18 minutes, or until firm to touch and golden on bottom.  Remove and cool.  Enjoy!


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